"dsi1" > wrote in message
...
> On 12/2/2014 3:35 AM, Ophelia wrote:
>>
>>
>>
>> But, but you don't need a pan the length of the spaghetti! Just stick
>> one
>> end in the water and the heat from the water bends it until it is all in.
>> (I can't believe I am saying this) Please tell me I have misunderstood
>> something???
>>
> I have to do that because of my small pans. OTOH, sometimes you really
> don't feel like feeding the noodles into the pans and you just have to
> break the bundle with iron fists of fury. I don't like to namby-pamby
> around. :-)

oohhh you are such a tough guy <g>



--
http://www.helpforheroes.org.uk/shop/

"Janet Wilder" > wrote in message
eb.com...
> On 12/2/2014 1:33 PM, Brooklyn1 wrote:
>> On Tue, 2 Dec 2014 02:45:12 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Nancy2" > wrote in message
>>> ...
>>> Ds1, I commit the large sin of breaking up the spaghetti so it fits in
>>> my
>>> main pasta pot.
>>> Who is gonna scold me, the pasta police? ?
>>>
>>> N.
>>>
>>> I grew up eating it like that. I'll that for soup but if I am eating it
>>> as
>>> spaghetti, I want long strands.
>>
>> The Chinese prefer those long noodles in soups too, especially in
>> soups, they greatly favor gelatinous and slurpy. Haven't you ever
>> been to a real Chinese restaurant where Chinese people dine... I used
>> to go to the Chinatown in NYC with a Chinese friend, the menus were
>> all in Chinese. I liked those long noodles in yatka mein with duck...
>> I used to especially enjoy watching Chinese women slurp those long
>> noodles.. they snagged an end with chopsticks and kept snagging and
>> swallowing until they finished a large bowlful all in one continuous
>> slurp... and nothing drizzling down their chin, not a drop wasted.
>>
>
> Years and years ago, I made a Chinese dish that had the very long noodles.
> I was having trouble getting them out of the wok to serve them, so I took
> my poultry shears and cut the noodles into manageable lengths.
>
> This amused my husband so much that he referred to it for years.

lol well it sounds logical to me))


--
http://www.helpforheroes.org.uk/shop/

On Tue, 2 Dec 2014 06:01:19 -0800, "Julie Bove"
> wrote:

>
>"Ophelia" > wrote in message
...
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>>>
>>>> I used my Dutch oven for spaghetti but I had to bend it to fit in. For
>>>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>>>> point my mom got a pasta pot with an insert but I didn't like it. I now
>>>> am on my 2nd Rachael Ray pasta pot. I love it although they don't seem
>>>> to hold up particularly well. I do love the long, oval shape because it
>>>> is perfect for spaghetti.
>>>
>>> Say, you really like spaghetti! I don't have the room here for a
>>> spaghetti
>>> pan. When my son and his girlfriend was living here, they had a spaghetti
>>> pot. Boy, that made cooking those long strands a breeze. Such a luxury.
>>> But then the took it with them when they moved. That's the breaks. :-)
>>
>> But, but you don't need a pan the length of the spaghetti! Just stick one
>> end in the water and the heat from the water bends it until it is all in.
>> (I can't believe I am saying this) Please tell me I have misunderstood
>> something???
>
>You *can* do that but it comes out soooo much better when you don't have to
>do that. Also, good pasta needs a lot of salty water to cook properly.
>This pan is huge and the pasta always comes out perfectly. Never sticks
>together and I never stir it.

Every package of pasta says to "stir occasionally"... if you can't get
up off your blubbery butt to stir a pot you gotta be the laziest ****
on the planet.

On 12/2/2014 11:24 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 12/2/2014 3:35 AM, Ophelia wrote:
>>>
>>>
>>>
>>> But, but you don't need a pan the length of the spaghetti! Just
>>> stick one
>>> end in the water and the heat from the water bends it until it is all
>>> in.
>>> (I can't believe I am saying this) Please tell me I have misunderstood
>>> something???
>>>
>> I have to do that because of my small pans. OTOH, sometimes you really
>> don't feel like feeding the noodles into the pans and you just have to
>> break the bundle with iron fists of fury. I don't like to namby-pamby
>> around. :-)
>
> oohhh you are such a tough guy <g>
>
>
>

Maybe not so tough cause those last few batches of spaghetti have been
hard to break in half. I like to think it's because they're making
noodles thicker these days... :-)

On 12/2/2014 3:17 PM, sf wrote:
> On Tue, 02 Dec 2014 13:34:19 -0600, Becca EmaNymton
> > wrote:
>
>> Cooking rice is similar. If you put rice in hot water and cover it with
>> a lid, the rice will fully cook without any heat, I learned that when I
>> made horchata. The rice takes longer to cook, though.
>
> I love horchata, but don't know how to make it. I know it starts with
> rice and that's all I know.
>

The last time I made it, I boiled water, which included a cinnamon
stick, I added the boiling water to the rice and I covered the bowl. I
did the same thing with a cup of almonds. Leave those to sit all day or
over night, covered, giving them a stir, occasionally. You process the
rice, the cinnamon stick and the almonds, if you include those, in a
food processor. You add water and a sweetener to your pitcher, you can
use evaporated milk, condensed milk, whole milk, whatever you choose.
This was a childhood favorite, but I am the only one who likes it, so I
do not make it very often.

Becca

"Brooklyn1" > wrote in message
...
> On Tue, 2 Dec 2014 06:01:19 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Ophelia" > wrote in message
...
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>>>>
>>>>> I used my Dutch oven for spaghetti but I had to bend it to fit in.
>>>>> For
>>>>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>>>>> point my mom got a pasta pot with an insert but I didn't like it. I
>>>>> now
>>>>> am on my 2nd Rachael Ray pasta pot. I love it although they don't
>>>>> seem
>>>>> to hold up particularly well. I do love the long, oval shape because
>>>>> it
>>>>> is perfect for spaghetti.
>>>>
>>>> Say, you really like spaghetti! I don't have the room here for a
>>>> spaghetti
>>>> pan. When my son and his girlfriend was living here, they had a
>>>> spaghetti
>>>> pot. Boy, that made cooking those long strands a breeze. Such a luxury.
>>>> But then the took it with them when they moved. That's the breaks. :-)
>>>
>>> But, but you don't need a pan the length of the spaghetti! Just stick
>>> one
>>> end in the water and the heat from the water bends it until it is all
>>> in.
>>> (I can't believe I am saying this) Please tell me I have misunderstood
>>> something???
>>
>>You *can* do that but it comes out soooo much better when you don't have
>>to
>>do that. Also, good pasta needs a lot of salty water to cook properly.
>>This pan is huge and the pasta always comes out perfectly. Never sticks
>>together and I never stir it.
>
> Every package of pasta says to "stir occasionally"... if you can't get
> up off your blubbery butt to stir a pot you gotta be the laziest ****
> on the planet.

No. Every package does not say that and I do not have a blubbery butt.

"Brooklyn1" > wrote in message
...
> On Tue, 2 Dec 2014 13:35:16 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"dsi1" > wrote in message
...
>>> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>>>
>>>> I used my Dutch oven for spaghetti but I had to bend it to fit in. For
>>>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>>>> point my mom got a pasta pot with an insert but I didn't like it. I
>>>> now
>>>> am on my 2nd Rachael Ray pasta pot. I love it although they don't seem
>>>> to hold up particularly well. I do love the long, oval shape because
>>>> it
>>>> is perfect for spaghetti.
>>>
>>> Say, you really like spaghetti! I don't have the room here for a
>>> spaghetti
>>> pan. When my son and his girlfriend was living here, they had a
>>> spaghetti
>>> pot. Boy, that made cooking those long strands a breeze. Such a luxury.
>>> But then the took it with them when they moved. That's the breaks. :-)
>>
>>But, but you don't need a pan the length of the spaghetti! Just stick one
>>end in the water and the heat from the water bends it until it is all in.
>>(I can't believe I am saying this) Please tell me I have misunderstood
>>something???
>
> Your only error is that you forgot it's about Julie Bove. What's a
> spaghetti "pan" anyway, never heard of it... the closest I know of is
> when I very occasionally use an oblong glass casserole to cook
> spaghetti in the microwave, yes it works very well for small amounts
> like 1/4 pound. I cook spaghetti in an ordinary 8 qt pot... in under
> a minute the spaghetti bends enough to push it all under the boiling
> water with a wooden spoon.... an 8 qt pot can easily handle 1-2 pounds
> of spaghetti... I typically cook 1 1/2 pounds of pasta at a time
> regardless of type... I like left over pasta, I'll eat pasta cold for
> breakfast, and if I get tired of it pasta freezes well.

This is what I have and no, I did not buy it here.
http://www.jcpenney.com/rachael-ray-cucina-8-qt-oval-pasta-pot/prod.jump?ppId=pp5004111313&selectedSKUId=78225950 018&selectedLotId=7822595&fromBag=true&cm_mmc=Shop pingFeed-_-GooglePLA-_-Pasta%20Pots-_-78225950018&utm_medium=cse&utm_source=google&utm_c ampaign=pasta%20pots&utm_content=78225950018&cvosr c=cse.google.78225950018&cvo_cid=43281302018&gclid =CJGx9pPEqMICFYWFfgodanAAww&kwid=productads-plaid^67369833578-sku^78225950018-adType^PLA-device^c-adid^43281302018

I just happened to be watching her show where she was promoting her pan. I
saw her just throw the spaghetti in and walk away. I knew I wanted one and
I got it. They have made improvements to it since the first pan that I got.
It lasted perhaps 4 years before it went bad. The coating started coming
off and the covering on the handles became loose.

"dsi1" > wrote in message
...
> On 12/2/2014 11:24 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 12/2/2014 3:35 AM, Ophelia wrote:
>>>>
>>>>
>>>>
>>>> But, but you don't need a pan the length of the spaghetti! Just
>>>> stick one
>>>> end in the water and the heat from the water bends it until it is all
>>>> in.
>>>> (I can't believe I am saying this) Please tell me I have misunderstood
>>>> something???
>>>>
>>> I have to do that because of my small pans. OTOH, sometimes you really
>>> don't feel like feeding the noodles into the pans and you just have to
>>> break the bundle with iron fists of fury. I don't like to namby-pamby
>>> around. :-)
>>
>> oohhh you are such a tough guy <g>
>>
>>
>>
>
> Maybe not so tough cause those last few batches of spaghetti have been
> hard to break in half. I like to think it's because they're making noodles
> thicker these days... :-)

Nodnodnod

--
http://www.helpforheroes.org.uk/shop/

On Tue, 02 Dec 2014 17:25:58 -0600, Becca EmaNymton
> wrote:

> The last time I made it, I boiled water, which included a cinnamon
> stick, I added the boiling water to the rice and I covered the bowl. I
> did the same thing with a cup of almonds. Leave those to sit all day or
> over night, covered, giving them a stir, occasionally. You process the
> rice, the cinnamon stick and the almonds, if you include those, in a
> food processor. You add water and a sweetener to your pitcher, you can
> use evaporated milk, condensed milk, whole milk, whatever you choose.
> This was a childhood favorite, but I am the only one who likes it, so I
> do not make it very often.

Thanks, I do plan to try it one of these days. I thought most places
start with a package and maybe they do, but we had lunch at a company
cafe where DD works a month ago and one of the stations had horchata
that the worker said they make every day. It was delicious, so I
thought "If they can do it, I can too"... and I will.

--

Carrot cake counts as a serving of vegetables.

On Tuesday, December 2, 2014 1:51:39 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 12/2/2014 11:24 AM, Ophelia wrote:
> >>
> >>
> >> "dsi1" > wrote in message
> >> ...
> >>> On 12/2/2014 3:35 AM, Ophelia wrote:
> >>>>
> >>>>
> >>>>
> >>>> But, but you don't need a pan the length of the spaghetti! Just
> >>>> stick one
> >>>> end in the water and the heat from the water bends it until it is all
> >>>> in.
> >>>> (I can't believe I am saying this) Please tell me I have misunderstood
> >>>> something???
> >>>>
> >>> I have to do that because of my small pans. OTOH, sometimes you really
> >>> don't feel like feeding the noodles into the pans and you just have to
> >>> break the bundle with iron fists of fury. I don't like to namby-pamby
> >>> around. :-)
> >>
> >> oohhh you are such a tough guy <g>
> >>
> >>
> >>
> >
> > Maybe not so tough cause those last few batches of spaghetti have been
> > hard to break in half. I like to think it's because they're making noodles
> > thicker these days... :-)
>
> Nodnodnod

I had lunch with my wife yesterday. Those pesky kids weren't around - I just dig that! She had a bowl of thin Korean buckwheat noodles in a beef broth.. It had some weird clear material in it which I thought might be gelatin but it turned out to be crushed ice. It was a cold soup! The noodles were very chewey which my wife said was correct. There was also some slices of apple in it. She said her mom used to add Korean pear to this soup.

Behind my wife was a poster for some Snail facial cream. "70% Real Snail Slime!" it proudly proclaimed. Given the price of snail slime these days, it was probably some pretty pricy stuff. Anyway, that was the two new things that I learned yesterday. God knows what I'll learn today. :-)

>
> --
> http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Tuesday, December 2, 2014 1:51:39 PM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 12/2/2014 11:24 AM, Ophelia wrote:
>> >>
>> >>
>> >> "dsi1" > wrote in message
>> >> ...
>> >>> On 12/2/2014 3:35 AM, Ophelia wrote:
>> >>>>
>> >>>>
>> >>>>
>> >>>> But, but you don't need a pan the length of the spaghetti! Just
>> >>>> stick one
>> >>>> end in the water and the heat from the water bends it until it is
>> >>>> all
>> >>>> in.
>> >>>> (I can't believe I am saying this) Please tell me I have
>> >>>> misunderstood
>> >>>> something???
>> >>>>
>> >>> I have to do that because of my small pans. OTOH, sometimes you
>> >>> really
>> >>> don't feel like feeding the noodles into the pans and you just have
>> >>> to
>> >>> break the bundle with iron fists of fury. I don't like to namby-pamby
>> >>> around. :-)
>> >>
>> >> oohhh you are such a tough guy <g>
>> >>
>> >>
>> >>
>> >
>> > Maybe not so tough cause those last few batches of spaghetti have been
>> > hard to break in half. I like to think it's because they're making
>> > noodles
>> > thicker these days... :-)
>>
>> Nodnodnod
>
> I had lunch with my wife yesterday. Those pesky kids weren't around - I
> just dig that! She had a bowl of thin Korean buckwheat noodles in a beef
> broth. It had some weird clear material in it which I thought might be
> gelatin but it turned out to be crushed ice. It was a cold soup! The
> noodles were very chewey which my wife said was correct. There was also
> some slices of apple in it. She said her mom used to add Korean pear to
> this soup.
>
> Behind my wife was a poster for some Snail facial cream. "70% Real Snail
> Slime!" it proudly proclaimed. Given the price of snail slime these days,
> it was probably some pretty pricy stuff. Anyway, that was the two new
> things that I learned yesterday. God knows what I'll learn today. :-)

Possibly that it is much nicer to look at your lovely wife than posters for
anything, let alone snail slime Lovely to spend time together without
pesky kids too <g> Enjoy whenever you can))


--
http://www.helpforheroes.org.uk/shop/

On Sunday, November 30, 2014 11:57:12 PM UTC-6, Julie Bove wrote:
> "Christopher Helms" > wrote in message
> ...
> > On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> >> His name was (chef) Hector Boiardi and he has quite an interesting
> >> story. http://www.chefboyardee.com/history
> >
> >
> > He was a very good cook, and a very popular guy and he would probably be
> > shocked and angered if he saw some of the stuff being put into "his" cans
> > these days.
>
> I served a can of ravioli today. It looked a lot better than I remembered
> it. I remembered the sauce being kind of orange. This was a deep red. Why
> did I serve it? Somebody just kept bitching and wanted instant food. So
> they got that instead of the steak and pierogies.

Tubby-in-a-Tutu is lovin' "The Chef." BTW, it is Franco-American that is
super orange. CB has always been more red.

--Bryan

On 12/2/2014 10:32 AM, sf wrote:
>
> I also learned somewhere that you don't even need to boil pasta, just
> put it into boiling water, turn the burner off and let it sit in the
> hot water for the required amount of time. I tried it and it worked,
> but this old dog will only use that new trick if I don't have any
> burners free.
>
I do that all the time with spaghetti or angel hair. Some of the
thicker (read: shaped) dried pastas do require a bit of boiling.

Jill

On 12/2/2014 4:18 PM, Brooklyn1 wrote:
> On Tue, 2 Dec 2014 13:35:16 -0000, "Ophelia"
> > wrote:
>>
>>> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>>>
>>>> I used my Dutch oven for spaghetti but I had to bend it to fit in. For
>>>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>>>> point my mom got a pasta pot with an insert but I didn't like it. I now
>>>> am on my 2nd Rachael Ray pasta pot. I love it although they don't seem
>>>> to hold up particularly well. I do love the long, oval shape because it
>>>> is perfect for spaghetti.
>>
>> But, but you don't need a pan the length of the spaghetti! Just stick one
>> end in the water and the heat from the water bends it until it is all in.
>> (I can't believe I am saying this) Please tell me I have misunderstood
>> something???
>
> Your only error is that you forgot it's about Julie Bove. What's a
> spaghetti "pan" anyway, never heard of it... the closest I know of is
> when I very occasionally use an oblong glass casserole to cook
> spaghetti in the microwave, yes it works very well for small amounts
> like 1/4 pound. I cook spaghetti in an ordinary 8 qt pot... in under
> a minute the spaghetti bends enough to push it all under the boiling
> water with a wooden spoon....

Ophelia didn't misunderstand anything. She simply doesn't grasp the
fact that Julie doesn't know spaghetti will collapse into the hot water
and when swirled around and immersed cooks up just fine. No special pot
is required if it is deep enough *and* if there is enough water.

It's just more proof Julie doesn't really know how to cook. Spaghetti
is such a basic thing. But hey, she's on her second Rachel Ray pasta
pot even though they don't hold up well. I'm glad she's not spending my
money on crap.

Jill

On Tue, 2 Dec 2014 06:01:19 -0800, "Julie Bove"
> wrote:

>"Ophelia" > wrote in message
...
>>
>> But, but you don't need a pan the length of the spaghetti! Just stick one
>> end in the water and the heat from the water bends it until it is all in.
>> (I can't believe I am saying this) Please tell me I have misunderstood
>> something???
>
>You *can* do that but it comes out soooo much better when you don't have to
>do that. Also, good pasta needs a lot of salty water to cook properly.
>This pan is huge and the pasta always comes out perfectly. Never sticks
>together and I never stir it.

Unbelievable. I know it's bove, but still unbelievable.
Can't even cook something as basic as pasta without her special brand
of sheer stupidity.

"jmcquown" > wrote in message
...
> On 12/2/2014 4:18 PM, Brooklyn1 wrote:
>> On Tue, 2 Dec 2014 13:35:16 -0000, "Ophelia"
>> > wrote:
>>>
>>>> On 12/1/2014 2:25 PM, Julie Bove wrote:
>>>>>
>>>>> I used my Dutch oven for spaghetti but I had to bend it to fit in.
>>>>> For
>>>>> smaller shapes I used the 2 Qt. pan not knowing any better. At some
>>>>> point my mom got a pasta pot with an insert but I didn't like it. I
>>>>> now
>>>>> am on my 2nd Rachael Ray pasta pot. I love it although they don't
>>>>> seem
>>>>> to hold up particularly well. I do love the long, oval shape because
>>>>> it
>>>>> is perfect for spaghetti.
>>>
>>> But, but you don't need a pan the length of the spaghetti! Just stick
>>> one
>>> end in the water and the heat from the water bends it until it is all
>>> in.
>>> (I can't believe I am saying this) Please tell me I have misunderstood
>>> something???
>>
>> Your only error is that you forgot it's about Julie Bove. What's a
>> spaghetti "pan" anyway, never heard of it... the closest I know of is
>> when I very occasionally use an oblong glass casserole to cook
>> spaghetti in the microwave, yes it works very well for small amounts
>> like 1/4 pound. I cook spaghetti in an ordinary 8 qt pot... in under
>> a minute the spaghetti bends enough to push it all under the boiling
>> water with a wooden spoon....
>
> Ophelia didn't misunderstand anything. She simply doesn't grasp the fact
> that Julie doesn't know spaghetti will collapse into the hot water and
> when swirled around and immersed cooks up just fine. No special pot is
> required if it is deep enough *and* if there is enough water.

Uh. I know that it will. I even said that I used to have to do that before
I got the pot.
>
> It's just more proof Julie doesn't really know how to cook. Spaghetti is
> such a basic thing. But hey, she's on her second Rachel Ray pasta pot
> even though they don't hold up well. I'm glad she's not spending my money
> on crap.

Nonsense. You cook it your way, I'll cook it mine. I'm rather Scott Conant
when it comes to my pasta. In other words very picky about the end result.

On 12/3/2014 12:00 PM, Bruce wrote:
> On Wed, 3 Dec 2014 13:03:09 -0800 (PST), dsi1 >
> wrote:
>
>> I had lunch with my wife yesterday. Those pesky kids weren't around - I just
>> dig that! She had a bowl of thin Korean buckwheat noodles in a beef
>> broth. It had some weird clear material in it which I thought might
>> be gelatin but it turned out to be crushed ice. It was a cold soup!
>> The noodles were very chewey which my wife said was correct. There
>> was also some slices of apple in it. She said her mom used to add
>> Korean pear to this soup.
>>
>> Behind my wife was a poster for some Snail facial cream. "70% Real Snail Slime!"
>> it proudly proclaimed. Given the price of snail slime these days, it
>> was probably some pretty pricy stuff. Anyway, that was the two new
> >things that I learned yesterday. God knows what I'll learn today.
> :-)
>
> You taught me something new today too. Don't order Korean soup without
> first making sure they didn't put ice and apple in it.
>

As a general principle, it's a good idea not to eat anything whose name
you cannot pronounce or spell. It is also wise to not eat anything
bigger than your head. Fortunately, this places me at an advantage over
most folks because my heads is awesomely huge - as well as hugely awesome!

On 12/3/2014 12:44 PM, Ophelia wrote:
>
>
> Possibly that it is much nicer to look at your lovely wife than posters for
> anything, let alone snail slime Lovely to spend time together without
> pesky kids too <g> Enjoy whenever you can))
>
>

You sure got that right. How many times will we be able to be together
like we were in the start? Maybe a few short years, maybe a few months,
maybe not even that much. I will remember these times with fondness and
not regret a thing.

On 12/3/2014 4:58 PM, Bruce wrote:
> On Wed, 03 Dec 2014 15:19:50 -1000, dsi1
> > wrote:
>
>> On 12/3/2014 12:00 PM, Bruce wrote:
>>> On Wed, 3 Dec 2014 13:03:09 -0800 (PST), dsi1 >
>>> wrote:
>>>
>>>> I had lunch with my wife yesterday. Those pesky kids weren't around - I just
>>>> dig that! She had a bowl of thin Korean buckwheat noodles in a beef
>>>> broth. It had some weird clear material in it which I thought might
>>>> be gelatin but it turned out to be crushed ice. It was a cold soup!
>>>> The noodles were very chewey which my wife said was correct. There
>>>> was also some slices of apple in it. She said her mom used to add
>>>> Korean pear to this soup.
>>>>
>>>> Behind my wife was a poster for some Snail facial cream. "70% Real Snail Slime!"
>>>> it proudly proclaimed. Given the price of snail slime these days, it
>>>> was probably some pretty pricy stuff. Anyway, that was the two new
>>> >things that I learned yesterday. God knows what I'll learn today.
>>> :-)
>>>
>>> You taught me something new today too. Don't order Korean soup without
>>> first making sure they didn't put ice and apple in it.
>>>
>>
>> As a general principle, it's a good idea not to eat anything whose name
>> you cannot pronounce or spell. It is also wise to not eat anything
>> bigger than your head. Fortunately, this places me at an advantage over
>> most folks because my heads is awesomely huge - as well as hugely awesome!
>
> I generally prefer to eat what I can't spell, especially if it's from
> any Asian country, including of course Korea.
>

Congrats on being an adventurous type. Why the heck wouldn't you like
mul naengmyun? Actually, it's pretty good stuff.

On 12/3/2014 7:48 PM, Julie Bove wrote:
>

>
> Nonsense. You cook it your way, I'll cook it mine. I'm rather Scott
> Conant when it comes to my pasta. In other words very picky about the
> end result.

Right, it has to be perfect. I have a long narrow pan and do one strand
at a time. Takes a while, but the results are worth the wait.

On Wed, 03 Dec 2014 22:48:36 -0500, Ed Pawlowski > wrote:

>On 12/3/2014 7:48 PM, Julie Bove wrote:
>>
>> Nonsense. You cook it your way, I'll cook it mine. I'm rather Scott
>> Conant when it comes to my pasta. In other words very picky about the
>> end result.
>
>Right, it has to be perfect. I have a long narrow pan and do one strand
>at a time. Takes a while, but the results are worth the wait.

Is your stove aligned east-west? If not, you're still doing it wrong
and it can't possibly be perfect.

On Thu, 04 Dec 2014 15:10:30 +1100, Bruce > wrote:

>On Wed, 03 Dec 2014 17:13:54 -1000, dsi1
> wrote:
>
>>On 12/3/2014 4:58 PM, Bruce wrote:
>>> On Wed, 03 Dec 2014 15:19:50 -1000, dsi1
>>> > wrote:
>>>
>>>> On 12/3/2014 12:00 PM, Bruce wrote:
>>>>> On Wed, 3 Dec 2014 13:03:09 -0800 (PST), dsi1 >
>>>>> wrote:
>>>>>
>>>>>> I had lunch with my wife yesterday. Those pesky kids weren't around - I just
>>>>>> dig that! She had a bowl of thin Korean buckwheat noodles in a beef
>>>>>> broth. It had some weird clear material in it which I thought might
>>>>>> be gelatin but it turned out to be crushed ice. It was a cold soup!
>>>>>> The noodles were very chewey which my wife said was correct. There
>>>>>> was also some slices of apple in it. She said her mom used to add
>>>>>> Korean pear to this soup.
>>>>>>
>>>>>> Behind my wife was a poster for some Snail facial cream. "70% Real Snail Slime!"
>>>>>> it proudly proclaimed. Given the price of snail slime these days, it
>>>>>> was probably some pretty pricy stuff. Anyway, that was the two new
>>>>> >things that I learned yesterday. God knows what I'll learn today.
>>>>> :-)
>>>>>
>>>>> You taught me something new today too. Don't order Korean soup without
>>>>> first making sure they didn't put ice and apple in it.
>>>>>
>>>>
>>>> As a general principle, it's a good idea not to eat anything whose name
>>>> you cannot pronounce or spell. It is also wise to not eat anything
>>>> bigger than your head. Fortunately, this places me at an advantage over
>>>> most folks because my heads is awesomely huge - as well as hugely awesome!
>>>
>>> I generally prefer to eat what I can't spell, especially if it's from
>>> any Asian country, including of course Korea.
>>>
>>
>>Congrats on being an adventurous type. Why the heck wouldn't you like
>>mul naengmyun? Actually, it's pretty good stuff.
>
>Yes, maybe I should try it. Unfortunately, the nearest Korean
>restaurant is probably several hours away.

Sounds like the perfect excuse for a nice drive. We often take off for
a drive, and find a place along the way for a bite to eat. Some are
winners, some, not so much, but that's all part of the adventure.
We have returned to quite a few places we've discovered.

koko

--

Food is our common ground, a universal experience
James Beard

On Thu, 04 Dec 2014 11:24:20 +1100, Jeßus > wrote:

> On Tue, 2 Dec 2014 06:01:19 -0800, "Julie Bove"
> > wrote:
>
> > good pasta needs a lot of salty water to cook properly.
> >This pan is huge and the pasta always comes out perfectly. Never sticks
> >together and I never stir it.
>
> Unbelievable. I know it's bove, but still unbelievable.
> Can't even cook something as basic as pasta without her special brand
> of sheer stupidity.

Okay she buys more "stuff" than the rest of us do... let it go. Are
you're saying that you don't believe that pasta can cook without being
stirred?

--

Carrot cake counts as a serving of vegetables.

On Wed, 03 Dec 2014 15:49:25 -1000, dsi1
> wrote:

> On 12/3/2014 12:44 PM, Ophelia wrote:
> >
> >
> > Possibly that it is much nicer to look at your lovely wife than posters for
> > anything, let alone snail slime Lovely to spend time together without
> > pesky kids too <g> Enjoy whenever you can))
> >
> >
>
> You sure got that right. How many times will we be able to be together
> like we were in the start? Maybe a few short years, maybe a few months,
> maybe not even that much. I will remember these times with fondness and
> not regret a thing.

If this was Facebook, I'd hit the Like Button - because I have nothing
I want to add, but I agree with what you said.

--

Carrot cake counts as a serving of vegetables.

On Wed, 03 Dec 2014 19:10:54 -0500, jmcquown >
wrote:

> But hey, she's on her second Rachel Ray pasta
> pot even though they don't hold up well. I'm glad she's not spending my
> money on crap.

I'm not going back to confirm the words she used or didn't use, but I
think she mentioned Rachel Ray because the pot was the same shape.

--

Carrot cake counts as a serving of vegetables.

"sf" > wrote in message
...
> On Wed, 03 Dec 2014 19:10:54 -0500, jmcquown >
> wrote:
>
>> But hey, she's on her second Rachel Ray pasta
>> pot even though they don't hold up well. I'm glad she's not spending my
>> money on crap.
>
> I'm not going back to confirm the words she used or didn't use, but I
> think she mentioned Rachel Ray because the pot was the same shape.

Yes, it's oval. Although I rarely watch her show as I don't care for her or
her food, I did have it on one day and she was touting her pot. Said it was
perfect for spaghetti and other long pasta because you can just toss it in
and go. And she was right! You can. No need to futz with it and fold it.

My first pan was a gift. I specifically asked for it and nothing else. And
I use it for more than just pasta. Because it is so large, it is great for
anything you might cook in a large quantity, provided you don't need a tight
seal on the lid because it has a lip on it.

On Wednesday, December 3, 2014 8:58:48 PM UTC-6, Bruce wrote:
> On Wed, 03 Dec 2014 15:19:50 -1000, dsi1
> > wrote:
>
> >On 12/3/2014 12:00 PM, Bruce wrote:
> >> On Wed, 3 Dec 2014 13:03:09 -0800 (PST), dsi1 >
> >> wrote:
> >>
> >>> I had lunch with my wife yesterday. Those pesky kids weren't around - I just
> >>> dig that! She had a bowl of thin Korean buckwheat noodles in a beef
> >>> broth. It had some weird clear material in it which I thought might
> >>> be gelatin but it turned out to be crushed ice. It was a cold soup!
> >>> The noodles were very chewey which my wife said was correct. There
> >>> was also some slices of apple in it. She said her mom used to add
> >>> Korean pear to this soup.
> >>>
> >>> Behind my wife was a poster for some Snail facial cream. "70% Real Snail Slime!"
> >>> it proudly proclaimed. Given the price of snail slime these days, it
> >>> was probably some pretty pricy stuff. Anyway, that was the two new
> >> >things that I learned yesterday. God knows what I'll learn today.
> >> :-)
> >>
> >> You taught me something new today too. Don't order Korean soup without
> >> first making sure they didn't put ice and apple in it.
> >>
> >
> >As a general principle, it's a good idea not to eat anything whose name
> >you cannot pronounce or spell. It is also wise to not eat anything
> >bigger than your head. Fortunately, this places me at an advantage over
> >most folks because my heads is awesomely huge - as well as hugely awesome!
>
> I generally prefer to eat what I can't spell, especially if it's from
> any Asian country, including of course Korea.
>
개
gae
>
> --
> Bruce

--Bryan http://www.amazon.com/Winters-Presen.../dp/B00QJPEI6M

"dsi1" > wrote in message
...
> On 12/3/2014 12:00 PM, Bruce wrote:
>> On Wed, 3 Dec 2014 13:03:09 -0800 (PST), dsi1 >
>> wrote:
>>
>>> I had lunch with my wife yesterday. Those pesky kids weren't around - I
>>> just
>>> dig that! She had a bowl of thin Korean buckwheat noodles in a beef
>>> broth. It had some weird clear material in it which I thought might
>>> be gelatin but it turned out to be crushed ice. It was a cold soup!
>>> The noodles were very chewey which my wife said was correct. There
>>> was also some slices of apple in it. She said her mom used to add
>>> Korean pear to this soup.
>>>
>>> Behind my wife was a poster for some Snail facial cream. "70% Real Snail
>>> Slime!"
>>> it proudly proclaimed. Given the price of snail slime these days, it
>>> was probably some pretty pricy stuff. Anyway, that was the two new
>> >things that I learned yesterday. God knows what I'll learn today.
>> :-)
>>
>> You taught me something new today too. Don't order Korean soup without
>> first making sure they didn't put ice and apple in it.
>>
>
> As a general principle, it's a good idea not to eat anything whose name
> you cannot pronounce or spell. It is also wise to not eat anything bigger
> than your head. Fortunately, this places me at an advantage over most
> folks because my heads is awesomely huge - as well as hugely awesome!

awwwwwwwww lol

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On 12/3/2014 12:44 PM, Ophelia wrote:
>>
>>
>> Possibly that it is much nicer to look at your lovely wife than posters
>> for
>> anything, let alone snail slime Lovely to spend time together without
>> pesky kids too <g> Enjoy whenever you can))
>>
>>
>
> You sure got that right. How many times will we be able to be together
> like we were in the start? Maybe a few short years, maybe a few months,
> maybe not even that much. I will remember these times with fondness and
> not regret a thing.

As I said ... Enjoy whenever you can and never waste an opportunity

--
http://www.helpforheroes.org.uk/shop/

In article >,
says...
>
> On Wed, 03 Dec 2014 22:48:36 -0500, Ed Pawlowski > wrote:
>
> >On 12/3/2014 7:48 PM, Julie Bove wrote:
> >>
> >> Nonsense. You cook it your way, I'll cook it mine. I'm rather Scott
> >> Conant when it comes to my pasta. In other words very picky about the
> >> end result.
> >
> >Right, it has to be perfect. I have a long narrow pan and do one strand
> >at a time. Takes a while, but the results are worth the wait.
>
> Is your stove aligned east-west? If not, you're still doing it wrong
> and it can't possibly be perfect.

Whoops, you forgot Julie is in the northern hemisphere so needs to
align the spaghetti the opposite way, west-east.

Janet UK

In article >,
says...
>
> On Wed, 03 Dec 2014 19:10:54 -0500, jmcquown >
> wrote:
>
> > But hey, she's on her second Rachel Ray pasta
> > pot even though they don't hold up well. I'm glad she's not spending my
> > money on crap.
>
> I'm not going back to confirm the words she used or didn't use, but I
> think she mentioned Rachel Ray because the pot was the same shape.

She uses a pot the same shape as Rachel Ray?

Janet UK

On 12/3/2014 11:39 PM, koko wrote:

>
> Sounds like the perfect excuse for a nice drive. We often take off for
> a drive, and find a place along the way for a bite to eat. Some are
> winners, some, not so much, but that's all part of the adventure.
> We have returned to quite a few places we've discovered.
>
> koko

Yep. Yesterday I drove over 200 miles to get a ham and some bacon at
Nodines. She also had some muffin sized pot pies fresh from the oven so
we had one while browsing the store.

On Thu, 4 Dec 2014 11:26:33 -0000, Janet > wrote:

> She uses a pot the same shape as Rachel Ray?

It seems like everyone on Food Network sells a line of cookware. This
is only a fraction.
http://freebies2deals.com/wp-content...ollection2.png

--

Carrot cake counts as a serving of vegetables.

On 12/3/2014 6:10 PM, Bruce wrote:
> On Wed, 03 Dec 2014 17:13:54 -1000, dsi1
> > wrote:
>
>> On 12/3/2014 4:58 PM, Bruce wrote:
>>> On Wed, 03 Dec 2014 15:19:50 -1000, dsi1
>>> > wrote:
>>>
>>>> On 12/3/2014 12:00 PM, Bruce wrote:
>>>>> On Wed, 3 Dec 2014 13:03:09 -0800 (PST), dsi1 >
>>>>> wrote:
>>>>>
>>>>>> I had lunch with my wife yesterday. Those pesky kids weren't around - I just
>>>>>> dig that! She had a bowl of thin Korean buckwheat noodles in a beef
>>>>>> broth. It had some weird clear material in it which I thought might
>>>>>> be gelatin but it turned out to be crushed ice. It was a cold soup!
>>>>>> The noodles were very chewey which my wife said was correct. There
>>>>>> was also some slices of apple in it. She said her mom used to add
>>>>>> Korean pear to this soup.
>>>>>>
>>>>>> Behind my wife was a poster for some Snail facial cream. "70% Real Snail Slime!"
>>>>>> it proudly proclaimed. Given the price of snail slime these days, it
>>>>>> was probably some pretty pricy stuff. Anyway, that was the two new
>>>>> >things that I learned yesterday. God knows what I'll learn today.
>>>>> :-)
>>>>>
>>>>> You taught me something new today too. Don't order Korean soup without
>>>>> first making sure they didn't put ice and apple in it.
>>>>>
>>>>
>>>> As a general principle, it's a good idea not to eat anything whose name
>>>> you cannot pronounce or spell. It is also wise to not eat anything
>>>> bigger than your head. Fortunately, this places me at an advantage over
>>>> most folks because my heads is awesomely huge - as well as hugely awesome!
>>>
>>> I generally prefer to eat what I can't spell, especially if it's from
>>> any Asian country, including of course Korea.
>>>
>>
>> Congrats on being an adventurous type. Why the heck wouldn't you like
>> mul naengmyun? Actually, it's pretty good stuff.
>
> Yes, maybe I should try it. Unfortunately, the nearest Korean
> restaurant is probably several hours away.
>

You got a point there. We got choke Korean restaurants here. There's 4
down the street - 3 if you're only counting the ones I'd ever eat at.

On 12/3/2014 7:48 PM, sf wrote:
> On Wed, 03 Dec 2014 15:49:25 -1000, dsi1
> > wrote:
>
>> On 12/3/2014 12:44 PM, Ophelia wrote:
>>>
>>>
>>> Possibly that it is much nicer to look at your lovely wife than posters for
>>> anything, let alone snail slime Lovely to spend time together without
>>> pesky kids too <g> Enjoy whenever you can))
>>>
>>>
>>
>> You sure got that right. How many times will we be able to be together
>> like we were in the start? Maybe a few short years, maybe a few months,
>> maybe not even that much. I will remember these times with fondness and
>> not regret a thing.
>
> If this was Facebook, I'd hit the Like Button - because I have nothing
> I want to add, but I agree with what you said.
>

I could live a few years more but there's nothing wrong with hedging
your bets. :-)

On 12/4/2014 12:41 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 12/3/2014 12:44 PM, Ophelia wrote:
>>>
>>>
>>> Possibly that it is much nicer to look at your lovely wife than
>>> posters for
>>> anything, let alone snail slime Lovely to spend time together without
>>> pesky kids too <g> Enjoy whenever you can))
>>>
>>>
>>
>> You sure got that right. How many times will we be able to be together
>> like we were in the start? Maybe a few short years, maybe a few
>> months, maybe not even that much. I will remember these times with
>> fondness and not regret a thing.
>
> As I said ... Enjoy whenever you can and never waste an opportunity
>

We should look at life as a golden opportunity although that's tough for
some people.

On Thu, 4 Dec 2014 11:23:52 -0000, Janet > wrote:

>In article >,
>says...
>>
>> On Wed, 03 Dec 2014 22:48:36 -0500, Ed Pawlowski > wrote:
>>
>> >On 12/3/2014 7:48 PM, Julie Bove wrote:
>> >>
>> >> Nonsense. You cook it your way, I'll cook it mine. I'm rather Scott
>> >> Conant when it comes to my pasta. In other words very picky about the
>> >> end result.
>> >
>> >Right, it has to be perfect. I have a long narrow pan and do one strand
>> >at a time. Takes a while, but the results are worth the wait.
>>
>> Is your stove aligned east-west? If not, you're still doing it wrong
>> and it can't possibly be perfect.
>
> Whoops, you forgot Julie is in the northern hemisphere so needs to
>align the spaghetti the opposite way, west-east.

It's just all too complicated, damn these pastafarians :\

"dsi1" > wrote in message
...
> On 12/4/2014 12:41 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 12/3/2014 12:44 PM, Ophelia wrote:
>>>>
>>>>
>>>> Possibly that it is much nicer to look at your lovely wife than
>>>> posters for
>>>> anything, let alone snail slime Lovely to spend time together
>>>> without
>>>> pesky kids too <g> Enjoy whenever you can))
>>>>
>>>>
>>>
>>> You sure got that right. How many times will we be able to be together
>>> like we were in the start? Maybe a few short years, maybe a few
>>> months, maybe not even that much. I will remember these times with
>>> fondness and not regret a thing.
>>
>> As I said ... Enjoy whenever you can and never waste an opportunity
>>
>
> We should look at life as a golden opportunity although that's tough for
> some people.

We have to make the most of what we have.

--
http://www.helpforheroes.org.uk/shop/

On Thu, 04 Dec 2014 08:29:07 -1000, dsi1
> wrote:

> You got a point there. We got choke Korean restaurants here. There's 4
> down the street - 3 if you're only counting the ones I'd ever eat at.

We choke on Chinese restaurants within a very few blocks of me.
They're everywhere - gah! We have a couple of Thai and 4 Japanese
that I can think of off the top of my head. One nearby street within
easy walking distance is littered with restaurants from around the
world... everywhere but Europe. Italy, yes, but no other European
country. France and Germany are conspicuously missing, but I guess it
reflects who the locals are.

--
A kitchen without a cook is just a room.

On Thu, 04 Dec 2014 08:36:30 -1000, dsi1
> wrote:

> We should look at life as a golden opportunity although that's tough for
> some people.

You've only got one life, so live it up!

--
A kitchen without a cook is just a room.